DK161110B - PROCEDURE FOR QUALITY CONTROL OF FISH, Cattle, Pigs and Poultry Products by Fluororescence Measurement - Google Patents
PROCEDURE FOR QUALITY CONTROL OF FISH, Cattle, Pigs and Poultry Products by Fluororescence Measurement Download PDFInfo
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- DK161110B DK161110B DK287584A DK287584A DK161110B DK 161110 B DK161110 B DK 161110B DK 287584 A DK287584 A DK 287584A DK 287584 A DK287584 A DK 287584A DK 161110 B DK161110 B DK 161110B
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/62—Systems in which the material investigated is excited whereby it emits light or causes a change in wavelength of the incident light
- G01N21/63—Systems in which the material investigated is excited whereby it emits light or causes a change in wavelength of the incident light optically excited
- G01N21/64—Fluorescence; Phosphorescence
- G01N21/6486—Measuring fluorescence of biological material, e.g. DNA, RNA, cells
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/12—Meat; fish
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S250/00—Radiant energy
- Y10S250/91—Food sample analysis using invisible radiant energy source
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Description
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Opfindelsen angår en fremgangsmåde til kvalitetskontrol af fiske-, kvæg-, svine- og fjerkræprodukter ved fluorescensmåling, f.eks. til at styre en proces til behandling eller håndtering af sådanne produkter.The invention relates to a method for quality control of fish, cattle, pig and poultry products by fluorescence measurement, e.g. to manage a process for processing or handling such products.
5 Fiskebehandlingsindustrien lægger stor vægt på borttag- ning af fiskeben fra fisk. Borttagningen af fiskeben fra fisk, f.eks. i forbindelse med filettering, udføres maskinelt med efterfølgende manuel behandling for at fjerne eventuelle tilbageværende fiskeben, som kan 10 ses eller føles. Sådanne manuelle detekteringsmetoder er meget langsomme og upålidelige, hvilket betyder, at fiskeprodukter ofte forlader denne kontrol med tilbageværende udetekterede fiskeben. Mange fiskeprodukter, som er blevet udbenet, afleveres i frossen tilstand 15 i store pakker til grossister eller konservesindustri, som også selv vil udføre den ovenfor beskrevne manuelle kontrol på stikprøvebasis for en lille del af emballagen for at bedømme emballagens indhold af tilbageværende fiskeben. Hvis det under denne kontrol viser sig, 20 at indholdet af fiskeben overstiger en forudbestemt værdi, kasseres hele emballagen, hvilket betyder et væsentlig økonomisk tab for leverandøren.5 The fish processing industry attaches great importance to the removal of fish bones from fish. Removal of fish bones from fish, e.g. in the case of filleting, machining is performed with subsequent manual processing to remove any remaining fish bones which can be seen or felt. Such manual detection methods are very slow and unreliable, which means that fish products often leave this control with remaining undetected fish bones. Many fish products that have been boned are delivered in frozen state 15 in large packages to wholesalers or the canning industry, which will also carry out the above-described manual checks on a small part of the packaging to assess the contents of the remaining fish bones on the packaging. If, under this control, it turns out that the content of fish bones exceeds a predetermined value, the entire packaging is discarded, which means a significant financial loss for the supplier.
Ved fremstillingen af kødprodukter vil udskæring af dyr og ved fremstilling af blandede kødprodukter, f.eks.In the manufacture of meat products, cutting of animals and in the preparation of mixed meat products, e.g.
25 pølse, sylte, fars, paté osv., både som ferskvare og som konserveresvare har man i den sidste tid stillet stadig højere krav til deklarationen af varernes indhold. Analyser i denne henseende har hidtil været udført i det væsentlige på basis af produktets kemiske bestand-30 dele, såsom fedt, protein, aske, vand osv., og det har været meget tidsrøvende og vanskeligt, for ikke at sige umuligt, kvantitativt at bestemme sammensætningen af produktet på basis af de animalske vævkomponenter, som har størst betydning for den organoleptiske kvalitet,25 sausages, jams, pears, patées, etc., both as a fresh product and as a preservative, more and more demands have recently been placed on the declaration of the contents of the goods. So far, assays in this regard have been conducted essentially on the basis of the chemical constituents of the product, such as fat, protein, ash, water, etc., and it has been very time consuming and difficult, not to say impossible, to quantitatively determine the composition of the product on the basis of the animal tissue components which are most important for the organoleptic quality,
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eksempelvis mørhed, eller den næringsfysiologiske kvalitet, såsom smeltelighed. Det er også klart, at de økonomiske værdier i rent kød er betydelig større end i andre animalske komponenter, såsom fedt, sener, brusk, og 5 at der derfor også findes et økonomisk incitament for nøjagtigt at kunne bestemme sammensætningen af kødprodukterne, så råvarerne kan udnyttes bedre i fremstillingsfabrikkerne. Med en nøjagtig fremgangsmåde til detektering af de vigtigste animalske komponenter vil 10 det være muligt i stor målestok at styre automatiske renskæringsapparater til optimal anvendelse af det værdifulde kød i de udskårne dele, som er vanskelige at skære manuelt på en kostbesparende måde.for example, tenderness, or the nutritional physiological quality, such as meltability. It is also clear that the economic values in pure meat are considerably greater than in other animal components, such as fat, tendons, cartilage, and 5 that there is therefore also an economic incentive to accurately determine the composition of the meat products so that the raw materials can is better utilized in manufacturing factories. With an accurate method for detecting the most important animal components, it will be possible to control, on a large scale, automatic cleaners for optimal use of the valuable meat in the cut parts which are difficult to cut manually in a cost-saving manner.
Svensk fremlæggelsesskrift nr. 439 545 beskriver sty-15 ring af en separationsproces udført på frø eller kerner ved hjælp af fluorescensteknik, idet de forskellige komponenter giver karakteristiske fluorescenser.Swedish Patent Specification No. 439,545 discloses control of a separation process performed on seeds or kernels by fluorescence technique, the various components providing characteristic fluorescence.
Det har nu overraskende vist sig, at teknikken kan anvendes på fisk og kød.It has now surprisingly been found that the technique can be applied to fish and meat.
20 Formålet med opfindelsen er derfor at tilvejebringe en hurtig og pålidelig fremgangsmåde til at detektere ben i fiskeprodukter eller brusk, sener, fedt og kød (muskler) i kødprodukter, inklusiv fjerkræprodukter, hvilken detektering fortrinsvis også skal tillade kvan-25 titativ bestemmelse af i det mindste en af førnævnte komponenter.The object of the invention is therefore to provide a fast and reliable method for detecting bones in fish products or cartilage, tendons, fat and meat (muscles) in meat products, including poultry products, which detection should preferably also allow quantitative determination in the at least one of the aforementioned components.
Ifølge opfindelsen opnås disse formål ved, at produktet, som skal gøres til genstand for kvalitetskontrol, eller en prøve deraf, udsættes for elektromagnetisk stråling 30 i området omkring 325-360 nm, fortrinsvis omkring 340 nm, så eventuelt fluorescerende stråling, som udsendes fra produktet som resultat af denne bestråling, ana- 3 lyseres for at identificere karakteristisk fluorescens fra biologiske komponenter i produktet eller en prøve deraf, idet tilstedeværelsen af sådanne biologiske komponenter bestemmer produktets kvalitet, og at kvali-3 tetskontrollen udføres i afhængighed af analyseresultatet.According to the invention, these objects are achieved by subjecting the product to be subjected to quality control, or a sample thereof, to electromagnetic radiation 30 in the range of about 325-360 nm, preferably about 340 nm, then any fluorescent radiation emitted from the product. As a result of this irradiation, 3 is analyzed to identify characteristic fluorescence from biological components of the product or a sample thereof, the presence of such biological components determining the quality of the product and the quality 3 being performed depending on the assay result.
Opfindelsen er baseret på den overraskende erkendelse, at bestråling af fiskeprøver med elektromagnetiske stråler inden for UV-området tillader detektering af ben i fiskeprøven, og nærmere bestemt, at bestråling af 10 fiskeprøver ved omkring 340 nm medfører en karakteris tisk og synlig fluorescens, også fra et fiskeben, som er omgivet af fiskekød, og desuden baseret på den overraskende erkendelse, at UV-bestrålingen af kødprodukter med ben, brusk, sener og fedt tillader detektering af 15 disse animalske komponenter i produkterne, og mere præ cist, at bestrålingen af animalske ben, brusk, forbindel-sesvæv og fedt med et lys på omkring 340 nm medfører en karakteristisk og synlige fluorescens fra ben, brusk, sener og fedt, også når benet er omgivet af kød.The invention is based on the surprising realization that irradiation of fish samples with electromagnetic rays within the UV range allows detection of bones in the fish sample, and more specifically that irradiation of 10 fish samples at about 340 nm results in a characteristic and visible fluorescence, also from a fish bone surrounded by fish meat, and furthermore based on the surprising realization that the UV irradiation of meat products with bone, cartilage, tendons and fat allows detection of these animal components in the products, and more precisely that the irradiation of animal bone, cartilage, connective tissue and fat with a light of about 340 nm cause a characteristic and visible fluorescence from bone, cartilage, tendons and fat, even when the bone is surrounded by meat.
20 Ved bestråling af en torskefiletprøve med benindhold med elektromagnetisk stråling ved ca. 340 nm kunne øjet således i prøven klart og tydelig observere distinkte i lyslilla farve fluorescerende streger på en lysbeige baggrund, hvor stregerne ved kontrol klart kunne identi-25 ficeres som fiskeben og baggrunden som fiskekød. De tilsvarende farver blev opnået ved anvendelse af denne bestråling på henholdsvis fiskeben og fiskekød. Det var også muligt på denne måde at detektere fiskeben i fiskekød i en dybde på få millimeter.20 By irradiating a cod fillet sample with bone content with electromagnetic radiation at approx. Thus, at 340 nm, the eye in the sample could clearly and distinctly observe distinct in purple-colored fluorescent lines on a light beige background, where the lines could be clearly identified as fish bones and the background as fish flesh by control. The corresponding colors were obtained using this irradiation on fish bones and fish meat, respectively. It was also possible in this way to detect fish bones in fish meat at a depth of a few millimeters.
30 Ved bestråling af en benindeholdende kødprøve med elektromagnetisk stråling på ca. 340 nm, kunne man således tydeligt se et dybblåt fluorescerende parti på en mørk baggrund. Det fluorescerende parti kunne ved kon-30 By irradiating a bone-containing meat sample with electromagnetic radiation of approx. 340 nm, one could clearly see a deep blue fluorescent section on a dark background. The fluorescent portion could at
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4 trol klart identificeres som ben og baggrunden som kød. Elektromagnetisk bestråling med ca. 340 nm af en bruskeller seneindeholdende kødprøve muliggjorde på tilsvarende måde visuel identificering af brusk, sener og· kød.4 trolls are clearly identified as bones and the background as meat. Electromagnetic radiation with approx. Similarly, 340 nm of a cartilage tendon-containing meat sample allowed visual identification of cartilage, tendons and meat.
5 Ved bestråling af en fedtindeholdende kødprøve med elek tromagnetisk stråling på ca. 340 nm kunne man endvidere tydeligt og klart se et blågult fluorescerende parti på en mørk baggrund. Det fluorescerende parti kunne ved kontrol klart identificeres som fedt og baggrunden 10 som kød.5 By irradiating a fat-containing meat sample with electromagnetic radiation of approx. Furthermore, at 340 nm one could clearly and clearly see a blue-yellow fluorescent section on a dark background. The fluorescent portion could, by control, be clearly identified as fat and background 10 as meat.
sp
Som antydet i det ovenstående opnås tilsvarende fluorescensemissionskarakteristik ved UV-bestråling med ca.As indicated above, corresponding fluorescence emission characteristics are obtained by UV irradiation by approx.
340 nm af rene ben-, brusk-, sene-, fedt- og kødprøver.340 nm of pure bone, cartilage, tendon, fat and meat samples.
Opfindelsen skal i det følgende nærmere beskrives med 15 henvisning til tegningen, hvorpå: fig. 1 er et excitationsspektrum for fiskeben ved en emission på 390 nm, fig. 2 er et emissionsspektrum for fiskeben og fiskekød ved en excitation på 340 nm 20 fig. 3 er et excitationsspektrum for brusk fra svin ved en emission på 390 nm, fig. 4 er et emissionsspektrum for ben fra svin ved en excitation på 340 nm, fig. 5 er et emissionsspektrum for brusk fra kylling 25 ved en excitation på 340 nm, fig. 6 er et emissionsspektrum for sener fra en ko ved en excitation på 340 nm,The invention will now be described in more detail with reference to the drawing, in which: FIG. Figure 1 is an excitation spectrum for fish bones at an emission of 390 nm; 2 is an emission spectrum for fish bones and fish meat at an excitation of 340 nm. 20 FIG. Figure 3 is an excitation spectrum for cartilage from pigs at an emission of 390 nm; Fig. 4 is an emission spectrum for pigs from bones at an excitation of 340 nm; 5 is an emission spectrum for cartilage from chicken 25 at an excitation of 340 nm; 6 is an emission spectrum of tendons from a cow at an excitation of 340 nm,
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5 fig. 7 er et emissionsspektrum for fedt fra ko ved en excitation på 340 nm, fig. 8 er emissionsspektrum for kød fra ko ved en excitation på 340 nm, og 5 fig. 9 viser skematisk et system til at udøve fremgangs måden ifølge opfindelsen i et produktions/behandlingsled.5 FIG. 7 is an emission spectrum for cow fat at an excitation of 340 nm; FIG. 8 is the emission spectrum for cow meat at an excitation of 340 nm, and 5 fig. 9 schematically shows a system for practicing the method according to the invention in a production / treatment stage.
For at undersøge optimal emissions- og excitationsbøl-gelængder for detektering af fiskeben, blev fiskeben og fiskekød undersøgt i et spektrofluorometer. Excita-10 tionsspektret fra fiskeben havde en spids ved omkring 340 nm, idet excitationsgrænserne var omkring 323 nm og omkring 355 nm, fig. 1, og fluorescensemissionsspektret ved 340 nm excitation havde en spids ved omkring 390 nm, fig. 2. Ved bestråling af fiskekød ved 340 nm, 15 blev der næppe opnået nogen synlig fluorescensintensi tet fra kødet. Dette resultat er vist i fig. 2, som bekræfter synlig fluorescens fra fiskeben ved bestråling med 340 nm. Det er således fastslået, at bestråling af fiskedele med elektromagnetisk stråling inden for 20 et bølgelængdeområde 325 - 355 nm entydigt afslører eventuelt forekommende fiskeben ved den herved opnåede karakteristiske fluorescens.To investigate optimum emission and excitation wavelengths for the detection of fish bones, fish bones and fish meat were examined in a spectrofluorometer. The excitation spectrum of fish bones had a peak at about 340 nm, with the excitation limits being about 323 nm and about 355 nm. 1, and the fluorescence emission spectrum at 340 nm excitation had a peak at about 390 nm; 2. By irradiating fish meat at 340 nm, 15, no visible fluorescence intensity was hardly obtained from the meat. This result is shown in FIG. 2, which confirms visible fluorescence from fish bones by irradiation at 340 nm. Thus, it has been determined that irradiation of fish parts with electromagnetic radiation within a wavelength range 325 - 355 nm uniquely reveals any occurring fish bones at the characteristic fluorescence obtained.
For at undersøge optimale emissions- og excitations-bølgelængder for detektering af ben, brusk, sener og 25 fedt i kødprodukter (her inklusiv fjerkræ), undersøgtes ben, sener, fedt og kød i et spektrofluorometer. Exci-tationsspektret fra ben, brusk, sener og fedt havde en spids ved omkring 340 nm og excitationsgrænserne var omkring 325 nm og omkring 360 nm, hvilket er vist 30 i fig. 3 ved en måling på brusk fra svin. Ved en bestråling af ben fra svin, ko, lam og kylling med ca. 340 nm fremkaldtes fluorescensemissionsspektre med en spidsTo investigate optimum emission and excitation wavelengths for detecting bones, cartilage, tendons and fat in meat products (including poultry), bone, tendons, fat and meat were examined in a spectrofluorometer. The excitation spectrum of bone, cartilage, tendon and fat had a peak at about 340 nm and the excitation limits were about 325 nm and about 360 nm, as shown in Fig. 30. 3 by a measurement of cartilage from pigs. By irradiation of pigs, cow, lamb and chicken legs with approx. At 340 nm, fluorescence emission spectra were developed with a peak
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6 ved omkring 390 nm og en mindre spids på ca. 455 nm, hvilket er vist i fig. 4 ved måling på ben fra svin.6 at about 390 nm and a smaller peak of ca. 455 nm, as shown in FIG. 4 when measuring bone from pigs.
Ued en bestråling af brusk fra svin, ko og kylling med ca. 340 nm fremkaldtes emissionsspektre med en spids 5 på ca. 390 nm og en mindre spids på 455 nm, hvilket er vist i fig. 5 ved en måling på brusk fra kylling.Without a radiation of cartilage from pigs, cow and chicken with approx. Emission spectra of 340 nm were developed with a peak 5 of ca. 390 nm and a smaller peak of 455 nm, as shown in FIG. 5 by a measurement of cartilage from chicken.
Ued bestråling af sener med ca. 340 nm fremkaldtes et fluorescensemissionsspektrum med en spids på ca. 390 nm og en mindre spids på ca. 455 nm, hvilket er vist 10 i fig. 6 med en måling på sener fra ko. Ued en bestrå ling af fedt fra svin, ko og kylling med ca. 340 nm fremkaldtes fluorescensemissionsspektre med en spids pi ca. 390 nm og en spids ved omkring 475 nm, som vist i fig. 7 ved en måling på fedt fra ko.Without irradiation of tendons by approx. At 340 nm, a fluorescence emission spectrum with a peak of approx. 390 nm and a smaller peak of approx. 455 nm, which is shown in FIG. 6 with a measurement of tendons from cow. Without an irradiation of fat from pork, cow and chicken with approx. At 340 nm, fluorescence emission spectra with a peak p 390 nm and a peak at about 475 nm, as shown in FIG. 7 by measuring fat from cow.
15 Ued bestråling af kød fra svin, ko og kylling med ca.15 Without irradiation of pork, cow and chicken meat with approx.
340 nm fremkaldtes ikke nogen fluorescens, hvilket er vist i fig. 8 ved måling på kød fra ko.At 340 nm, no fluorescence was induced, as shown in FIG. 8 when measuring meat from cow.
Det kan således fastslås, at elektromagnetisk stråling i bølgelængdeområdet 325 - 360 nm entydigt afslører 20 eventuel forekomst af ben, brusk, sener og fedt i kød produkter (inklusiv fjerkræ) ved emission af karakteristisk fluorescens.Thus, it can be stated that electromagnetic radiation in the wavelength range 325 - 360 nm unequivocally reveals 20 possible occurrence of bone, cartilage, tendons and fat in meat products (including poultry) by emission of characteristic fluorescence.
Et apparat til udøvelse af fremgangsmåden kan omfatte en afskærmet kasse indeholdende en strålingskilde eller 25 en strålingskilde/filterkombination til emittering af elektromagnetisk stråling i området ca. 325 - 360 nm, fortrinsvis med en spids ved omkring 340 nm. Kassen har endvidere et eller flere emissionfiltre, som transmitterer elektromagnetisk stråling i området ca. 375-30 490 nm, med spidser ved 390 nm, 455 nm og 475 nm, hvil ke to sidstnævnte bølgelængder kan anvendes til at skelne detekteringen af ben, brusk, sener fra detekteringen af fedt. Kassen har endvidere åbninger til indfø-An apparatus for carrying out the method may comprise a shielded box containing a radiation source or a radiation source / filter combination for emitting electromagnetic radiation in the region of 325 - 360 nm, preferably with a peak at about 340 nm. The box also has one or more emission filters which transmit electromagnetic radiation in the region of approx. 375-30 490 nm, with peaks at 390 nm, 455 nm and 475 nm, each of the latter two wavelengths being used to distinguish the detection of bone, cartilage, tendons from the detection of fat. The box also has openings for insertion.
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7 ring og udtagning af prøver. Til automatisk instrument-kontrol kan apparatet forsynes med en fotomultiplikator eller forstærkeranordning med intensitetstærskelværdirelæer, som er operativt forbundet med en mikroproces-5 sor. Ved hjælp af denne kan en digital udløsning opnås til styring af en styremekanisme med flere alternative funktionsmuligheder, f.eks. udstødning af uacceptable produkter fra et transportbånd eller angivelse af renheden af et fiske- eller kødprodukt med hensyn til kød 10 eller flæskeindholdet, som direkte kan udskrives på hver emballage som en forbrugeroplysning. Endvidere kan de uønskede animalske komponenter detekteres via et optisk system, som er forsynet med nævnte filter, og det detekterede billede overføres elektronisk via 15 et TV-udstyr til en bi 1ledanalysator. En udskærings- og renskæringsmaskine kan så styres ved hjælp af billedet fra billedanalysatoren, således at en optimal renskæring af fiske- eller kødproduktet kan opnås automatisk. Billedanalysens resultat er også på kendt måde konverti-20 belt til en kvantitativ bestemmelse, i det foreliggen de tilfælde af ben, brusk og sener, taget som et hele, og/eller af fedt for sig og kød (muskler), som bestemmes kvantitativt som en differens mellem kødproduktets total-areal (volumen) i synsfeltet og summen af arealerne 25 (voluminerne) af ben, brusk, sener og fedt. Denne type kvantitativ bestemmelse kan være unøjagtig ved tykke eller grove kødprodukter. Hvis en nøjagtig analyse ønskes, udføres den kvantitative analyse af sådanne produkter derfor fortrinsvis ved hjælp af spektrofluorometri på 30 en hakket og suspenderet prøve af kødproduktet.7 ring and sampling. For automatic instrument control, the apparatus may be provided with a photomultiplier or amplifier device with intensity threshold relays operatively connected to a microprocessor. By means of this, a digital trigger can be obtained to control a control mechanism with several alternative functions, e.g. ejecting unacceptable products from a conveyor belt or indicating the purity of a fish or meat product with respect to meat 10 or the pork content, which can be printed directly on each packaging as a consumer information. Furthermore, the undesired animal components can be detected via an optical system provided with said filter, and the detected image is transmitted electronically via a television equipment to an image analyzer. A cutting and reindeer cutting machine can then be controlled using the image from the image analyzer, so that an optimal reindeer cutting of the fish or meat product can be achieved automatically. The image analysis result is also in a known manner convertible to a quantitative determination, in the case of the bones, cartilage and tendons taken as a whole, and / or of fat alone and meat (muscles) which are quantitatively determined as a difference between the total area (volume) of the meat product in the field of view and the sum of the areas 25 (volumes) of bone, cartilage, tendons and fat. This type of quantitative determination may be inaccurate for thick or coarse meat products. Therefore, if an accurate analysis is desired, the quantitative analysis of such products is preferably carried out by means of spectrofluorometry of a minced and suspended sample of the meat product.
Fig. 9 viser skematisk et system til automatisk fiske-filtetkontrol i en produktionslinie efter en ikke vist filetteringsmaskine. Systemet omfatter en U-formet lyskasse 1 og en detektor 2, hvilken lyskasse er anbragt 35 over et transportbånd 3, hvorpå fileter 4 føres fremFIG. 9 schematically shows a system for automatic fish-fillet control in a production line after a fillet machine not shown. The system comprises a U-shaped light box 1 and a detector 2, which light box is placed 35 over a conveyor belt 3 on which fillets 4 are advanced.
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8 fra filetteringsmaskinen til kvalitetskontrol. Lyskassen 1 indeholder en lyskilde 5 til 340 nm stråling, som er således positioneret i kassen, at dens stråler rammer fileterne 4, som successivt fremføres på trans-5 portbåndet 3. I serieforbindelse med fotodetektoren 2, som er forbundet til en åbning i kassens top, findes optik 6 og filtre 7 til gennemgang af 390 nm lys, som, ved excitationsudstrålingen ved 340 nm, er blevet emit-teret af en filet, som indeholder ben. Detektoren 2 10 er følsom over for 390 nm lys, og dens udgangssignal er proportionalt med intensiteten af detekteret 390 . nm lys, hvilken intensitet igen er proportional med j mængden af ben i fileten. En signalprocessor modtager udgangssignalet fra detektoren 2, og udgangssignalet 15 fra processoren anvendes til at aktivere en stempel- cylinderenhed 9, som er anbragt i nærheden af transportbåndet 3 efter lyskassen 1 og udkaster fra transportbåndet enhver filet med ben eller uacceptabelt mange. ben i overensstemmelse med en tærskelværdi, som ind-20 stilles i signalprocessoren.8 from the filleting machine for quality control. The light box 1 contains a light source 5 to 340 nm radiation which is positioned in the box so that its rays hit the fillets 4 which are successively conveyed on the conveyor belt 3. In serial communication with the photodetector 2, which is connected to an opening in the top of the box , optics 6 and filters 7 exist for passing through 390 nm light, which, at the excitation radiation at 340 nm, has been emitted by a fillet containing bone. The detector 20 is sensitive to 390 nm light and its output is proportional to the intensity of the detected 390. nm light, which intensity is again proportional to j the amount of bone in the fillet. A signal processor receives the output of the detector 2, and the output 15 of the processor is used to activate a plunger cylinder unit 9 which is located in the vicinity of the conveyor belt 3 after the light box 1 and ejects from the conveyor belt any leg fillet or unacceptable number. pins according to a threshold value set in the signal processor.
Claims (8)
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE8303327 | 1983-06-13 | ||
| SE8303327A SE451163B (en) | 1983-06-13 | 1983-06-13 | SET FOR DETECTING FISH BENEFITS WITH ELECTROMAGNETIC RADIATION WHERE ANY EMITTED FLUORESCENSE RADIATION IS ANALYZED |
| SE8304288 | 1983-08-05 | ||
| SE8304288A SE455645B (en) | 1983-08-05 | 1983-08-05 | Quality control of fish and meat prods. |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| DK287584D0 DK287584D0 (en) | 1984-06-12 |
| DK287584A DK287584A (en) | 1984-12-14 |
| DK161110B true DK161110B (en) | 1991-05-27 |
Family
ID=26658508
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK287584A DK161110B (en) | 1983-06-13 | 1984-06-12 | PROCEDURE FOR QUALITY CONTROL OF FISH, Cattle, Pigs and Poultry Products by Fluororescence Measurement |
Country Status (6)
| Country | Link |
|---|---|
| US (1) | US4631413A (en) |
| EP (1) | EP0128889B2 (en) |
| DE (1) | DE3473797D1 (en) |
| DK (1) | DK161110B (en) |
| IS (1) | IS1279B6 (en) |
| NO (1) | NO161148C (en) |
Families Citing this family (32)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE460563B (en) * | 1988-10-19 | 1989-10-23 | Lumetech As | MAKE TO DETECT MASK IN COAT |
| DK168560B1 (en) * | 1991-09-10 | 1994-04-25 | Cdm Quality Fish As | Method, form, arrangement and apparatus for processing round fish |
| US5341805A (en) * | 1993-04-06 | 1994-08-30 | Cedars-Sinai Medical Center | Glucose fluorescence monitor and method |
| US5503559A (en) * | 1993-09-30 | 1996-04-02 | Cedars-Sinai Medical Center | Fiber-optic endodontic apparatus and method |
| US5456252A (en) * | 1993-09-30 | 1995-10-10 | Cedars-Sinai Medical Center | Induced fluorescence spectroscopy blood perfusion and pH monitor and method |
| US5701902A (en) * | 1994-09-14 | 1997-12-30 | Cedars-Sinai Medical Center | Spectroscopic burn injury evaluation apparatus and method |
| US5621215A (en) * | 1995-06-07 | 1997-04-15 | The Board Of Trustees Of The University Of Arkansas | Method and system for fecal detection |
| US5760406A (en) * | 1996-06-03 | 1998-06-02 | Powers; Linda | Method and apparatus for sensing the presence of microbes |
| US5918190A (en) * | 1996-12-31 | 1999-06-29 | Ontario Cattlemen's Association | Software controlled meat probe for use in determining meat tenderness |
| US5937080A (en) * | 1997-01-24 | 1999-08-10 | Design Systems, Inc. | Computer controlled method and apparatus for meat slabbing |
| CA2200545C (en) | 1997-03-20 | 2003-01-07 | Didier Conte | Apparatus and method for removing ribs |
| WO1998049557A1 (en) * | 1997-04-28 | 1998-11-05 | B-E Safe, Inc. | Taxonomic identification of microorganisms, proteins and peptides involved in vertebrate disease states |
| US5914247A (en) * | 1998-03-03 | 1999-06-22 | The United States Of America As Represented By The Secretary Of Agriculture | Method and system for detecting fecal and ingesta contamination on the carcasses of meat animals |
| AT414275B (en) * | 1998-06-09 | 2006-10-15 | Bernard Ing Douet | Determining condition of biological material, particularly foodstuffs, involves measuring emission radiation directly to analyze product by using coherent beams |
| US6587575B1 (en) * | 2001-02-09 | 2003-07-01 | The United States Of America As Represented By The Secretary Of Agriculture | Method and system for contaminant detection during food processing |
| DE10147806B4 (en) * | 2001-09-27 | 2005-10-06 | Hoell, Thomas, Dr.med. | Method for the non-destructive identification and selection of human cartilage tissue or disc tissue |
| US6992771B2 (en) * | 2001-11-28 | 2006-01-31 | Battelle Memorial Institute | Systems and techniques for detecting the presence of foreign material |
| US20040248285A1 (en) * | 2002-08-09 | 2004-12-09 | Emerge Interactive, Inc. | Real-time monitoring of age pigments and factors relating to transmissible spongiform encephalopathies and apparatus |
| DE10315541A1 (en) * | 2003-04-04 | 2004-10-28 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Method of determining the degree of freshness of food products is based on the wavelength and radiation intensity of emitted florescent radiation |
| ATE457646T1 (en) | 2004-07-09 | 2010-03-15 | Carnitech As | QUALITY ASSURANCE SYSTEM |
| US20080064058A1 (en) * | 2004-09-30 | 2008-03-13 | Paratest Aps | Method and System for Detection of Trichinella Larvae in Meat Samples |
| US7460227B1 (en) * | 2004-12-30 | 2008-12-02 | The United States Of America As Represented By The Secretary Of Agriculture | Method to detect bone fragments during the processing of meat or fish |
| US7976368B2 (en) | 2006-10-06 | 2011-07-12 | Nordischer Maschinenbau Rud. Baader Gmbh + Co. Kg | Method and device for processing fish, poultry, or other meat products transported in multitude along a processing line |
| CA2958171C (en) | 2007-11-19 | 2018-09-18 | Timothy A. Burke | Seafood physical characteristic estimation system and method |
| FR2938654B1 (en) * | 2008-11-20 | 2011-01-07 | Sedna | METHOD AND DEVICE FOR CONTROLLING THE QUALITY OF FRESHNESS OF FISH. |
| FR2965619A1 (en) * | 2010-09-30 | 2012-04-06 | Himber Technologies | Method for detecting edges in fillet of e.g. sea bass, for deboning sea bass, involves processing image to display heads of edges, and determining coordinates of heads of edges in plane of fish fillet |
| DE102012105291A1 (en) * | 2012-06-18 | 2013-12-19 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Method, device and portable measuring device for the detection of biological molecules in layers of a layer system |
| JP5905346B2 (en) * | 2012-06-28 | 2016-04-20 | 株式会社前川製作所 | Method and apparatus for detecting bone part of meat with bone |
| DE102013008003B4 (en) | 2013-05-08 | 2015-03-19 | Freshdetect Gmbh | Measuring device for measuring a surface covering on a measuring object, in particular on a food, and its use |
| EP3198262A4 (en) * | 2014-07-21 | 2018-07-25 | 7386819 Manitoba Ltd. | Method and device for bone scan in meat |
| WO2018156004A1 (en) * | 2017-02-24 | 2018-08-30 | Gonzalez Estrada Pedro Gabriel | Method for measuring the quality index of meat by estimating the age of cattle by identifying connective tissue when splitting a carcass |
| US11830179B2 (en) * | 2018-01-31 | 2023-11-28 | Nichirei Foods Inc. | Food inspection assisting system, food inspection assisting apparatus and computer program |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3449571A (en) * | 1967-07-07 | 1969-06-10 | Us Navy | Method of detecting and identifying microorganisms and other biologic materials |
| US3497690A (en) * | 1967-09-21 | 1970-02-24 | Bausch & Lomb | Method and apparatus for classifying biological cells by measuring the size and fluorescent response thereof |
| SE390458B (en) * | 1975-05-14 | 1976-12-20 | Tellusond Ab | PROCEDURE AND DEVICE FOR DETECTING SPECIES IN THE MASS |
| DE2728717C2 (en) * | 1977-06-25 | 1983-11-10 | Pfister Gmbh, 8900 Augsburg | Method and device for the non-contact determination of quality features of a test object of the meat product category, in particular a carcass or parts thereof |
| SE439545B (en) * | 1978-11-01 | 1985-06-17 | Forenede Bryggerier As | SET FOR MANAGING A SEPARATION PROCESS CHALLENGE BY FRON OR CORE |
| US4394573A (en) * | 1980-12-15 | 1983-07-19 | Conoco Inc. | Method and apparatus for underwater detection of hydrocarbons |
-
1984
- 1984-06-01 IS IS2922A patent/IS1279B6/en unknown
- 1984-06-07 US US06/618,161 patent/US4631413A/en not_active Expired - Lifetime
- 1984-06-12 DE DE8484850177T patent/DE3473797D1/en not_active Expired
- 1984-06-12 EP EP84850177A patent/EP0128889B2/en not_active Expired
- 1984-06-12 NO NO842344A patent/NO161148C/en not_active IP Right Cessation
- 1984-06-12 DK DK287584A patent/DK161110B/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| EP0128889B2 (en) | 1991-11-21 |
| US4631413A (en) | 1986-12-23 |
| DE3473797D1 (en) | 1988-10-06 |
| NO161148B (en) | 1989-03-28 |
| DK287584D0 (en) | 1984-06-12 |
| DK287584A (en) | 1984-12-14 |
| NO842344L (en) | 1984-12-14 |
| EP0128889B1 (en) | 1988-08-31 |
| IS2922A7 (en) | 1984-12-14 |
| NO161148C (en) | 1989-07-05 |
| IS1279B6 (en) | 1987-07-07 |
| EP0128889A1 (en) | 1984-12-19 |
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Legal Events
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| PRF | Application refused |